My sweetie is a Ranger here at beautiful John Lloyd State Park here in Dania Beach Florida. We have many friends that catch shrimp, lobster and fish.

I had to come up with a way to use some of this bounty everyone is so generous with.

You can eat just so much shrimp cocktail and fried shrimp, so I made up this appetizer. Everyone here loves it.

Ingredients:

12 ounces shrimp 21 to 25 count (about 18 large shrimp)
3 ounces cream cheese (I buy the individual packets, cut the ends off, makes them easier to fill)
2 ounces blue cheese crumbles
9 slices of bacon
Tobasco sauce to taste ( I use about 3 teaspoons)
1 teaspoon fresh dill

Peel and devein shrimp.

(Don't throw those shells away! Put them in a zip lock bag, freeze and use for shrimp stock for other recipes.)

Partially precook the bacon in the microwave just for about 40 seconds. The bacon will not be done. The reason for this is the shrimp cooks faster than the bacon and you don't want rubber shrimp.

In the pocket you made to devein the shrimp, squeeze 2 teaspoons cream cheese.

Turn shrimp and dip in blue cheese crumbles.

The blue cheese will stick to the cream cheese.

Wrap a partially cooked piece of bacon around each shrimp, secure with a toothpick.

Place all shrimp on a large platter and sprinkle with tobasco, then dill weed.

Deep fry 4 to 5 shrimp at a time in 375 degree oil.

Cook til bacon is golden brown.

Dipping sauces:

We like to use prepared Ranch or Blue Cheese Dressing.

I have relatives in KY who just love shrimp. Can't wait to try this on them. Left by: Donna M (14 Sep 2010)